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https://journals.lww.com/nutritiontodayonline/Fulltext/2015/05000/Body_Mass_Index__Obesity,_BMI,_and_Health_A.5.aspx
The body mass index (BMI) is the metric currently in use for defining anthropometric height/weight characteristics in adults and for classifying (categorizing) them into groups. The common interpretation is that it represents an index of an individual’s fatness. It also is widely used as a risk factor for the development of or the prevalence of several health issues. In addition, it is widely used in determining public health policies.The BMI has been useful in population-based studies by virtue of its wide acceptance in defining specific categories of body mass as a health issue. However, it is increasingly clear that BMI is a rather poor indicator of percent of body fat. Importantly, the BMI also does not capture information on the mass of fat in different body sites. The latter is related not only to untoward health issues but to social issues as well. Lastly, current evidence indicates there is a wide range of BMIs over which mortality risk is modest, and this is age related. All of these issues are discussed in this brief review.]]>Fri, 01 May 2015 00:00:00 GMT-05:0000017285-201505000-00005https://journals.lww.com/nutritiontodayonline/Fulltext/2018/09000/What_Is_the_Evidence_Base_for_a_Potassium.4.aspx
Increased intake of potassium should be promoted to reduce the risk of cardiovascular disease and stroke and to protect against bone loss, but confidence in recommended intakes depends on the strength of the evidence. All public health recommendations are considerably higher than current average intakes. Evidence on which current potassium intake recommendations for the United States, Europe, and globally have limitations. More recent evidence reviewed by the Agency for Healthcare Research and Quality affirms that more evidence is needed to define specific values for optimal potassium intakes. Potassium requirements undoubtedly vary with a number of factors including energy needs, race, and intake of sodium.]]>Sat, 01 Sep 2018 00:00:00 GMT-05:0000017285-201809000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2016/09000/Low_Income_Shoppers_and_Fruit_and_Vegetables__What.6.aspx
We surveyed 510 low-income shoppers to learn about their attitudes about organic and conventional fruits and vegetables (FV) and what would happen if we provided them with information about organic and conventional growing practices from a variety of sources. In general, participants preferred organic FV; however, cost was a significant barrier to purchase them. Informational statements about organic and conventional FV did not increase participants' likelihood to purchase more FV. In contrast, messages naming specific FV with pesticides shifted participants toward “less likely” to purchase any type of FV regardless whether organically or conventionally grown. The results provide insight about how low-income people view FV and how communications may influence their purchase intention.]]>Thu, 01 Sep 2016 00:00:00 GMT-05:0000017285-201609000-00006https://journals.lww.com/nutritiontodayonline/Fulltext/2018/01000/High_Quality_Carbohydrates_and_Physical.8.aspx
While all experts agreed that protein needs for performance are likely greater than believed in past generations, particularly for strength training athletes, and that dietary fat could sustain an active person through lower-intensity training bouts, current research still points to carbohydrate as an indispensable energy source for high-intensity performance.]]>Mon, 01 Jan 2018 00:00:00 GMT-06:0000017285-201801000-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2018/07000/Assessing_the_Role_of_Cattle_in_Sustainable_Food.5.aspx
Food production has a global link to the environment. As the world population increases, there are ever expanding demands on agriculture, but there are also increasing concerns about the impact of agriculture on the environment. Initial attempts to measure the impact of agriculture on the environment used a metric of greenhouse gas emissions/kcal of food produced to assess the relative impact of different foods and agriculture practices. This metric highlights the differential costs for production of grains versus livestock and led to conclusions that livestock have disproportionate negative impacts on the environment, leading many researchers and policy makers to call for a shift toward more plant-based diets. However, this metric implies that production of calories is the most important diet criterion and has been criticized for ignoring diet quality. One of the nutrients that must be considered in formulation of a sustainable diet is protein. Currently, livestock produces more than one-third of the world’s protein, and ruminant animals (ie, cattle, sheep and goats) have the unique capacity to convert nondigestible biomass (ie, grasses and forages) into high-quality protein. These factors highlight the need for prudent use of ruminants to optimize land use for production of adequate quantity and quality of protein. Any recommendations for changes in agriculture should consider impact on climate but must also focus on making optimal use of natural resources for creating healthy diets.]]>Sun, 01 Jul 2018 00:00:00 GMT-05:0000017285-201807000-00005https://journals.lww.com/nutritiontodayonline/Fulltext/2010/11001/Water_Physiology__Essentiality,_Metabolism,_and.8.aspx
Water is the most abundant molecule in the human body that undergoes continuous recycling. Numerous functions have been recognized for body water, including its function as a solvent, as a means to remove metabolic heat, and as a regulator of cell volume and overall function. Tight control mechanisms have evolved for precise control of fluid balance, indicative of its biological importance. However, water is frequently overlooked as a nutrient. This article reviews the basic elements of water physiology in relation to health, placing emphasis on the assessment of water requirements and fluid balance. Current recommendations are also discussed]]>Mon, 01 Nov 2010 00:00:00 GMT-05:0000017285-201011001-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2017/09000/Mediterranean_Diet_and_Prevention_of_Chronic.4.aspx
A large body of research data suggests that traditional dietary habits and lifestyle unique to the Mediterranean region (Mediterranean diet, MD) lower the incidence of chronic diseases and improve longevity. These data contrast with troubling statistics in the United States and other high income countries pointing to an increase in the incidence of chronic diseases and the projected explosion in cost of medical care associated with an aging population. In 2013, the MD was inscribed by UNESCO in the “Representative List of the Intangible Cultural Heritage of Humanity.” The 2015–2020 Dietary Guidelines for Americans included the MD as a healthy dietary pattern. Therefore, specific objectives of this article are to provide an overview of the nutritional basis of this healthful diet, its metabolic benefits, and its role in multiple aspects of disease prevention and healthy aging. Whereas recommendations about the MD often focus on specific foods or bioactive compounds, we suggest that the eating pattern as a whole likely contributes to the health promoting effects of the MD.]]>Fri, 01 Sep 2017 00:00:00 GMT-05:0000017285-201709000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2013/07001/_Drink_at_Least_8_Glasses_of_Water_a_Day_to_Be.6.aspx
The saying “drink at least 8 glasses of water per day to be healthy” has had little supporting evidence. The purpose of this article was to briefly introduce the role of hydration in health in order to explore in more detail recent observational studies of hyperhydration in chronic kidney disease (CKD) in man. The Modification of Diet in Renal Disease study initially noted a negative association between increasing urine output and progression of CKD that was absent when corrected for baseline variables. Recently, data from 2 different cross-sectional populations found those with the highest fluid intake had a significantly lower risk of CKD. In a longitudinal, community-based cohort study adjusted for baseline variables, decline in kidney function was significantly slower in those with higher versus lower baseline urine volume. These new and contradictoryresults underline the need for a randomized controlled study to test the hypothesis that increased fluid intake will slow renal decline.]]>Mon, 01 Jul 2013 00:00:00 GMT-05:0000017285-201307001-00006https://journals.lww.com/nutritiontodayonline/Fulltext/2013/07001/The_Complexities_of_Hydration_Issues_in_the.4.aspx
Although age alone is not an independent risk factor for dehydration, converging age-related factors along with personal hydration habits can contribute to risk for dehydration in older adults. This article explores the problem of assessment of dehydration risk in older adults by reviewing major age-related changes including blunted thirst response, decreasing fluid consumption, and unreliability of biochemical indicators of hydration as confounders of assessment of hydration status in older adults. An additional assessment issue of imprecision of dehydration risk screens is also addressed. Given the heterogeneity of health status in older adults, it is suggested that identifying hydration habits can provide important information about an individual’s hydration status and that in combination with biochemical indicators of hydration may be the best method for evaluating dehydration risk in older adults.]]>Mon, 01 Jul 2013 00:00:00 GMT-05:0000017285-201307001-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2014/07000/Clove__Overview_of_Potential_Health_Benefits.9.aspx
Whole cloves are prepared from the dried, unopened flower buds of the tropical evergreen tree Eugenia caryophyllata L. Merr and Perry (Myrtaceae), also known as Syzygium aromaticum. Culinary uses for clove include as a flavoring addition to meats, especially ham, stewed fruits, pickles, curries, pies, salads, and spiced alcoholic beverages. It also finds application in perfumes, oral products, and soaps. In Indonesia, cloves are added to tobacco in kreteks, aromatic high-tar cigarettes. Clove owes its value to the aromatic essential oil, obtained from the steam distillation of powdered clove buds or leaves. A predominant bioactive phytochemical present is eugenol [2-methoxy-4-(2-propenyl)phenol]. Numerous research studies have attempted to characterize the potential health benefits attributed to clove and eugenol. These include antimicrobial effects, management of diabetes, and amelioration of neurological problems. This review provides a summary of some of the potential health benefits of clove and the variety of scientific research on this topic.]]>Tue, 01 Jul 2014 00:00:00 GMT-05:0000017285-201407000-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2015/03000/Making_Sense_of_the_Science_of_Sodium.4.aspx
Despite the Institute of Medicine’s commitment to base its nutrient intake recommendations in evidence, the 2004/2005 Dietary Reference Intakes for sodium were not supported by evidence, as the subsequent 2013 Institute of Medicine review admitted. In this review, I suggest an approach to setting nutrient intake requirements based in physiology. Briefly, the requirement of a given nutrient can best be said to be the intake that calls for the least adaptation or compensation by the intact organism. For sodium, evidence indicates that such an intake is typically between 3000 and 5000 mg/d.]]>Sun, 01 Mar 2015 00:00:00 GMT-06:0000017285-201503000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2014/07000/Price,_Nutrition,_Time,_and_Other_Trade_Offs__A.6.aspx
Consumers choose to eat different forms of foods based on a wide variety of factors such as price, taste, nutrition, and convenience and, in doing so, make trade-offs among them. A Web-based application for use by nutrition educators was developed to help individuals compare foods prepared from home recipes with those for other forms of food (eg, frozen, canned, dry mix). Foods with a home-recipe form in US Department of Agriculture databases were selected to represent a range of commonly consumed entrées, baked goods, side dishes, fruits, vegetables, desserts, and beverages. Multiple US Department of Agriculture and commercial databases along with other public data sources were used to construct prices, nutrient values, food groups and components, preparation and cooking times, shelf life, and food safety concerns for foods in the database. Per-serving and per-100-g values were constructed for 100 individual foods with a home recipe and 1 or more other forms. The data are available in a Web-based application, located at http://www.foodvalueanalysis.org, allowing comparisons of individual foods or a daily diet constructed from foods in the database. Nutrition educators can use the application to advise individuals in selecting foods to consume to meet dietary guidelines while taking into consideration cost, preparation time, food preparation skills, and individual preferences. For example, the application can be used to evaluate differences in prices of fresh or processed foods, whether home recipe or processed foods are less costly when taking into consideration the value of preparation time, and the differences in nutrients across different forms of foods.]]>Tue, 01 Jul 2014 00:00:00 GMT-05:0000017285-201407000-00006https://journals.lww.com/nutritiontodayonline/Fulltext/2002/11000/DRI,_EAR,_RDA,_AI,_UL__Making_Sense_of_This.3.aspx
The new Dietary Reference Intakes (DRIs) are a set of four nutrient-based reference values that replace the former Recommended Dietary Allowances (RDAs) in the United States and Recommended Nutrient Intakes (RNIs) in Canada. The DRIs differ from the former RDAs and RNIs in that, in addition to preventing nutritional deficiency, the new reference values also aim to improve the long-term health and well-being of a population by reducing the risk of chronic disease through nutrition.
Nutrients are now assigned either an Estimated Average Requirement (EAR) and Recommended Daily Allowance (RDA) or an Adequate Intake (AI) value for each life stage category. Most nutrients also have a Tolerable Upper Intake Level (UL) to prevent the risk of adverse effects from excessive nutrient intakes.
The new RDAs and AIs will serve as intake goals for the families that you see each day in your practice. The ULs should be used to urge caution in the consumption of nutrient supplements that could lead to excessive nutrient intakes. The EARs will be used by nutrition researchers to assess the nutrient adequacy of groups (identifying specific nutrients that may be lacking), and will provide the basis for nutrition education programs and materials that will help address nutrient deficiencies.]]>Fri, 01 Nov 2002 00:00:00 GMT-06:0000017285-200211000-00003https://journals.lww.com/nutritiontodayonline/Fulltext/2018/03000/Basil___A_Brief_Summary_of_Potential_Health.9.aspx
Basil is an aromatic plant that encompasses scores of species of herb and shrub species belonging to the genus Ocimum L. (Lamiaceae). The name basil comes from the Greek basileus or “king.” Common basil (Ocimum basilicum L.) leaves have had culinary importance for centuries. Several Ocimum species, collectively known as Tulsi in India and Nepal, are used in Ayurvedic and other traditional medicine systems. Purported uses for Tulsi and other Ocimum species include relief of stress and treatment of respiratory, gastrointestinal, and kidney ailments, as well as blood disorders and skin and eye diseases, to name a few. The present report is intended to provide a brief summary based on human studies from the scientific literature of the potential health benefits of basil relating to alleviating metabolic disorders, cognitive enhancement, strengthening the immune system, and oral and skin health.]]>Thu, 01 Mar 2018 00:00:00 GMT-06:0000017285-201803000-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2018/09000/Using_the_Dietary_Supplement_Label_Database_to.8.aspx
More than half of young adults, athletes, and Military Service members self-report using at least 1 dietary supplement (DS) 1 or more times per week. Dietary supplement may be consumed because users beige that they improve health, provide more energy, increase muscle strength, and/or enhance performance. The US Food and Drug Administration has raised concerns regarding adulteration, safety, and adverse events associated with DSs marketed for brain health and body building. Some DS products may compromise health as well as lead to a serious adverse event. The National Institutes of Health Dietary Supplement Label Database (DSLD), available at https://dsld.nlm.nih.gov/, can be freely accessed and used by researchers, providers, and consumers alike to screen for potentially harmful DSs. It was developed to serve the research community and as a resource for healthcare providers and the public. Herein, we provide 2 examples of how the database can be used to identify DS ingredients of concern in products marketed for brain health and body building. The search for DSs marketed for brain health returned 49 unique DSs, and the search for DSs marketed for body building returned 18 unique DSs. Search results were cross-referenced with the Operation Supplement Safety High-Risk Supplement List, the US Food and Drug Administration Tainted Products Marketed as Dietary Supplements list, the Natural Medicines database, and the National Institutes of Health Office of Dietary Supplements Fact Sheets. Three ingredients found in DSs marketed for brain health and 2 ingredients in DSs marketed for body building were identified as “of concern.” Educational tools, including the Dietary Supplement Label Database, can help consumers and providers make informed decisions regarding DSs.]]>Sat, 01 Sep 2018 00:00:00 GMT-05:0000017285-201809000-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2003/03000/The_Supersizing_of_America__Portion_Size_and_the.4.aspx
Although we are just beginning to understand how environmental factors such as portion size affect eating behavior, the available data suggest that large portions of energy-dense foods are contributing to the obesity epidemic. Several possible strategies for adjusting portions to bring intake back in line with energy requirements are discussed. The continuing rise in the rates of obesity calls for urgent action.]]>Sat, 01 Mar 2003 00:00:00 GMT-06:0000017285-200303000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2015/03000/Commentary_on_Making_Sense_of_the_Science_of.5.aspx
Sodium reduction is an important component of a healthy dietary pattern to reduce cardiovascular disease risk. Numerous authoritative scientific bodies and professional health organizations have issued population sodium intake recommendations, all of which are at least 1000 mg/d lower than the current average American sodium intake of nearly 3500 mg/d. Recent research has called these recommendations into question, but a number of methodological issues may account for the inconsistency of results in observational studies examining the relationship between sodium intake and health outcomes. Health and nutrition professionals must consider that public health recommendations are made after weighing all of the evidence, including studies of greater and lesser strength of design and some with conflicting results.]]>Sun, 01 Mar 2015 00:00:00 GMT-06:0000017285-201503000-00005https://journals.lww.com/nutritiontodayonline/Fulltext/2017/07000/Red_Meat_and_Health__Getting_to_the_Heart_of_the.3.aspx
Consumption of red meat in the United States has progressively declined over the past 35 years. This occurred in conjunction with public recommendations to reduce red meat intake, based mainly on associations between higher red meat intake and increased chronic disease risk. This narrative review presents and discusses results from both observational cohort studies that focus on cardiometabolic disease development and mortality and randomized controlled trials that focus on cardiometabolic disease risk factors. This review will also address the potential effect of categorizations of red meat and processed meats on our understanding of cardiometabolic health implications of consuming red meat.]]>Sat, 01 Jul 2017 00:00:00 GMT-05:0000017285-201707000-00003https://journals.lww.com/nutritiontodayonline/Fulltext/2015/03000/Evidence_Based_Approach_to_Fiber_Supplements_and.8.aspx
Dietary fiber that is intrinsic and intact in fiber-rich foods (eg, fruits, vegetables, legumes, whole grains) is widely recognized to have beneficial effects on health when consumed at recommended levels (25 g/d for adult women, 38 g/d for adult men). Most (90%) of the US population does not consume this level of dietary fiber, averaging only 15 g/d. In an attempt to bridge this “fiber gap,” many consumers are turning to fiber supplements, which are typically isolated from a single source. Fiber supplements cannot be presumed to provide the health benefits that are associated with dietary fiber from whole foods. Of the fiber supplements on the market today, only a minority possess the physical characteristics that underlie the mechanisms driving clinically meaningful health benefits. The first part (current issue) of this 2-part series will focus on the 4 main characteristics of fiber supplements that drive clinical efficacy (solubility, degree/rate of fermentation, viscosity, and gel formation), the 4 clinically meaningful designations that identify which health benefits are associated with specific fibers, and the gel-dependent mechanisms in the small bowel that drive specific health benefits (eg, cholesterol lowering, improved glycemic control). The second part (next issue) of this 2-part series will focus on the effects of fiber supplements in the large bowel, including the 2 mechanisms by which fiber prevents/relieves constipation (insoluble mechanical irritant and soluble gel-dependent water-holding capacity), the gel-dependent mechanism for attenuating diarrhea and normalizing stool form in irritable bowel syndrome, and the combined large bowel/small bowel fiber effects for weight loss/maintenance. The second part will also discuss how processing for marketed products can attenuate efficacy, why fiber supplements can cause gastrointestinal symptoms, and how to avoid symptoms for better long-term compliance.]]>Sun, 01 Mar 2015 00:00:00 GMT-06:0000017285-201503000-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2016/05000/Coriander___Overview_of_Potential_Health_Benefits.8.aspx
Coriander (Coriandrum sativum L.) is a spice obtained from the plant belonging to the family Umbelliferae (Apiaceae). The green, young coriander leaves, also known as cilantro, and the aromatic coriander fruit or seed find uses in curry meat dishes, poultry and seafood dishes, a variety of ethnic foods, puddings, breads, soups, and stews. In traditional remedies, coriander was used for relief of gastrointestinal maladies, although other historical uses included as an aphrodisiac, antibiotic, a remedy for respiratory ailments and pain, and a treatment for loss of appetite and memory. Current uses being investigated include its antioxidant, antimicrobial, diabetes-modulating, and neurological benefits.]]>Sun, 01 May 2016 00:00:00 GMT-05:0000017285-201605000-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2016/01000/Thyme__History,_Applications,_and_Overview_of.10.aspx
Thyme is a perennial shrub with greenish-gray aromatic leaves. It originates from Southern Europe and countries bordering the Mediterranean but now can be found in many areas of the world with temperate climates. There are numerous varieties of the plant, which differ in their flavor profiles. Thyme essential oil is a commercial product prepared by distillation of its leaves used commercially in the manufacture of chewing gum, candy, and ice cream. Thymol, 1 of the principal constituents of this oil, is used in perfumes, food flavorings, mouthwashes, cosmetics, pharmaceutical products, and in feed additives and pesticides. Traditional remedies associated with thyme include alleviation of depression, epilepsy, nightmares, and headaches and treatment of coughs. The possible health effects of thyme and its constituents, particularly thymol and carvacrol, include antioxidant, anti-inflammatory, respiratory, and neurological benefits.]]>Fri, 01 Jan 2016 00:00:00 GMT-06:0000017285-201601000-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2015/05000/Stevia,_Nature_s_Zero_Calorie_Sustainable.7.aspx
Stevia is a plant native to South America that has been used as a sweetener for hundreds of years. Today, zero-calorie stevia, as high-purity stevia leaf extract, is being used globally to reduce energy and added sugar content in foods and beverages. This article introduces stevia, explaining its sustainable production, metabolism in the body, safety assessment, and use in foods and drinks to assist with energy reduction. The article also summarizes current thinking of the evidence for the role of nonnutritive sweeteners in energy reduction. Overall, stevia shows promise as a new tool to help achieve weight management goals.]]>Fri, 01 May 2015 00:00:00 GMT-05:0000017285-201505000-00007https://journals.lww.com/nutritiontodayonline/Fulltext/2013/07001/Short_term_Physiological_Effects_of_Increased.10.aspx
Low water intake is associated with long-term adverse health outcomes. Despite this, few studies had examined hydration physiology in the general population, where adequate intake, and not excessive loss, is the primary determinant of hydration. This study sought to evaluate the responsiveness of hydration biomarkers in urine and blood to acute changes in water intake. Key findings were that markers of urine concentration and urine volume change rapidly in response to a change in water intake, whereas plasma osmolality is maintained. Moreover, urine concentration varies as a function of the time of day, with nighttime and morning urine samples being more concentrated than afternoon samples. These results suggest that short, well-timed urine samples, such as those taken in the afternoon, may provide values comparable with 24-hour collections, which are more time-consuming and less convenient.]]>Mon, 01 Jul 2013 00:00:00 GMT-05:0000017285-201307001-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2010/11001/Hydration_and_Human_Cognition.9.aspx
Although adequate hydration is essential for optimal brain function, research addressing relationships between hydration status and human behavior and cognitive function is limited. The few published studies in this area are inconclusive and contradictory. The impact of variations in hydration status, which can be substantial as humans go about their daily activities, on brain function and behavior is not known and may impact quality of life. Furthermore, vulnerable populations such as children, elderly people, and individuals with illnesses may be at higher risk of degradation in cognitive function from dehydration. A variety of difficult methodological issues have impeded progress in this area. For example, there are several methods to achieve dehydration in humans, each with different strengths and weakness. Accurately assessing and modifying human hydration status and consistently achieving desired levels of dehydration in a controlled manner are problematic. It is difficult to select appropriate behavioral tasks that detect relatively subtle changes in cognitive performance and mood resulting from moderate levels of dehydration. Generating experimental designs that include hydrated control conditions and double-blind testing poses substantial challenges to investigators. Additional well-controlled research is essential if progress is to be made and understanding gained of the effects of dehydration on cognitive function. Key elements of research should include accurate methods of assessing and modifying hydration state, an adequate number of subjects, appropriate behavioral tasks to detect subtle effects of dehydration, and inclusion of rigorous control conditions]]>Mon, 01 Nov 2010 00:00:00 GMT-05:0000017285-201011001-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2004/01000/The_Importance_of_Breakfast_Consumption_to.9.aspx
Breakfast consumption has been identified as an important factor in nutrition, especially during growth stages. This article discusses data from nearly 2,500 children, adolescents, and young adults in Louisiana and considers the impact of breakfast consumption on their nutritional well-being.]]>Thu, 01 Jan 2004 00:00:00 GMT-06:0000017285-200401000-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2014/07000/Utility_of_a_New_Food_Value_Analysis_Application.7.aspx
Consumers face a wide variety of options when selecting foods to feed themselves and their households, and they must balance a host of factors, including cost, preparation time, nutrition, taste, cooking skills, shelf life, food waste, and food safety. Each of these factors adds or subtracts value and helps determine the true cost of a food item based on an individual’s personal value system. If a single variable, such as cost, is examined, it may provide an incomplete picture of the true value of that food. A new Web-based application, Food Value Analysis, permits nutrition educators to evaluate relative costs as well as monitor adherence to dietary recommendations when consumers select one version of a food over another. This analysis demonstrates how the application can be used to compare differences among similar foods of different levels of processing. Nutrition professionals can use the application to help consumers make appropriate trade-offs and reach dietary goals, while accommodating differences in cooking skills as well as time and budgetary constraints.]]>Tue, 01 Jul 2014 00:00:00 GMT-05:0000017285-201407000-00007https://journals.lww.com/nutritiontodayonline/Fulltext/2015/03000/Evidence_Based_Approach_to_Fiber_Supplements_and.9.aspx
Dietary fiber that is intrinsic and intact in fiber-rich foods (eg, fruits, vegetables, legumes, whole grains) is widely recognized to have beneficial effects on health when consumed at recommended levels (25 g/d for adult women, 38 g/d for adult men). Most (90%) of the US population does not consume this level of dietary fiber, averaging only 15 g/d. In an attempt to bridge this “fiber gap,” many consumers are turning to fiber supplements, which are typically isolated from a single source. Fiber supplements cannot be presumed to provide the health benefits that are associated with dietary fiber from whole foods. Of the fiber supplements on the market today, only a minority possess the physical characteristics that underlie the mechanisms driving clinically meaningful health benefits. In this 2-part series, the first part (previous issue) described the 4 main characteristics of fiber supplements that drive clinical efficacy (solubility, degree/rate of fermentation, viscosity, and gel formation), the 4 clinically meaningful designations that identify which health benefits are associated with specific fibers, and the gel-dependent mechanisms in the small bowel that drive specific health benefits (eg, cholesterol lowering, improved glycemic control). The second part (current issue) of this 2-part series will focus on the effects of fiber supplements in the large bowel, including the 2 mechanisms by which fiber prevents/relieves constipation (insoluble mechanical irritant and soluble gel-dependent water-holding capacity), the gel-dependent mechanism for attenuating diarrhea and normalizing stool form in irritable bowel syndrome, and the combined large bowel/small bowel fiber effects for weight loss/maintenance. The second part will also discuss how processing for marketed products can attenuate efficacy, why fiber supplements can cause gastrointestinal symptoms, and how to avoid symptoms for better long-term compliance.]]>Sun, 01 Mar 2015 00:00:00 GMT-06:0000017285-201503000-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2015/11000/Perceptions_of_a_Healthy_Diet__Insights_From_a.7.aspx
Limited data exist on consumer beliefs and practices on the role of omega-3 fatty acid and vitamin D dietary supplements and health. For this reason, the Global Health and Nutrition Alliance conducted an online survey in 3 countries (n = 3030; United States = 1022, Germany = 1002, United Kingdom = 1006) of a convenience sample of adults (aged 18–66 years) who represented the age, gender, and geographic composition within each country. More than half of the sample (52%) believed they consume all the key nutrients needed for optimal nutrition through food sources alone; fewer women (48%) than men (57%), and fewer middle-aged adults (48%) than younger (18–34 years [56%]) and older (≥55 years [54%]) adults agreed an optimal diet could be achieved through diet alone. Overall, 32% reported using omega-3s (45% in United States, 29% in United Kingdom, and 24% in Germany), and 42% reported using vitamin D dietary supplements (62% in United States, 32% in United Kingdom, and 31% in Germany). Seventy eight percent of the sample agreed that omega-3 fatty acids are beneficial for heart health; however, only 40% thought that their diet was adequate in omega-3 fatty acids. Similarly, 84% agreed that vitamin D was beneficial to overall, and 55% of adults from all countries were unsure or did not think they consume enough vitamin D in their diet. For most findings in our study, US adults reported more dietary supplement use and had stronger perceptions about the health effects of omega-3s and vitamin D than their counterparts in the United Kingdom and Germany. Nevertheless, the consistent findings across all countries were that adults are aware of the importance of nutrition, and most adults believe their diet is optimal for health. Our data serve to alert dietitians and health professionals that consumers may have an elevated sense of the healthfulness of their own diets and may require guidance and education to achieve optimal diets.]]>Sun, 01 Nov 2015 00:00:00 GMT-05:0000017285-201511000-00007https://journals.lww.com/nutritiontodayonline/Fulltext/2018/07000/Comparison_of_the_Nutrient_Content_of_Cow_s_Milk.4.aspx
Considering the number of non-dairy milk alternatives (NDMAs), it is important to recognize the nutrients they provide and their cost in comparison to cow’s milk. Using nutrient data from the US Department of Agriculture Food Composition Databases and branded Web sites, we compared the amount of key nutrients provided by 2 categories of cow’s milk (white and flavored), with the amount of those nutrients typically found in 3 categories (unsweetened, original, and flavored) of the most popular NDMAs, including soy, rice, almond, coconut, and cashew milks. We evaluated beverages focusing on the 2015 Dietary Guidelines for Americans shortfall nutrients that are underconsumed in the United States: potassium, dietary fiber, choline, magnesium, calcium, and vitamins A, D, E, and C, although additional nutrients are considered. Nutrients that are overconsumed were also considered: added sugars, saturated fat, and sodium. If only NDMAs fortified with vitamins A, D, and calcium are considered, the NDMAs have a nutrient profile similar to cow’s milk for these nutrients. When considering the nutrients that are not fortified, soy is the only NDMA that is comparable to cow’s milk. All of the other NDMAs contain considerably less of these unfortified minerals. Fat-free cow’s milk and soy milk contain similar amounts of protein, 8 and 7 g, respectively. Almond, cashew, coconut, and rice milks provide approximately 1 g or less of protein per serving. Unfortified skim milk contains 7 nutrients greater than 10% of the daily value including protein, calcium, vitamin B12, riboflavin, niacin, phosphorus, and pantothenic acid; unfortified soy milk has 2 nutrients greater than 10% (calcium and protein), and unfortified almond, coconut, and cashew do not have any nutrients greater than 10% of the daily value. In conclusion, if the reason for consuming NDMAs is to provide a beverage that is nutritionally similar to cow’s milk for growing children, then only soy is nutritionally similar, and the other NDMAs are not a good substitute. If the goal is a vegan, sugar-free, low-calorie beverage that provides calcium, and total nutrient content is not a major factor, then an unflavored, unsweetened NDMAs may be a good alternative to cow’s milk. Overall, our conclusions agree with Singhal et al (J Pediatr Gastroenterol Nutr. 2017;64(5):799–805), if the goal is to provide a beverage nutritionally similar to cow’s milk for growing children, then, with the exception of soy, NDMAs are not nutritionally similar to cow’s milk and are not a good substitute.]]>Sun, 01 Jul 2018 00:00:00 GMT-05:0000017285-201807000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2010/11001/Understanding_Fluid_Consumption_Patterns_to.7.aspx
Water is quantitatively by far the No. 1 nutrient in our diet. Of course, this can vary, depending on the amount and the quality of food and drink one consumes, but approximately 50% of what we eat and drink every day is water (CIQUAL, Table CIQUAL 2008, composition nutritionnelle des aliments, 2008, Centre d'Information sur la Qualité des Aliments, http://www.afssa.fr/TableCIQUAL/; US Department of Agriculture, Agricultural Research Service, 2005, USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp; NUTTAB, 2006, Food Standards Australia New Zealand [FSANZ], http://www.foodstandards.gov.au/monitoringandsurveillance/nuttab2006/). It is also the No. 1 component of the human body by mass. This varies from one person to another, depending on individual characteristics such as body weight, ratio between lean and adipose tissues, and physiological state (pregnancy, etc), but approximately 60% of the adult body is composed of water. [Nutr Rev 2005;63(6 pt 2):S40-S54]. Finally, no biological reaction or function in the body would be possible without water. In other words, life is not possible without water. This makes the quantity and the quality of the fluids we have to drink every day quite an important issue both nutritionally and physiologically. From this perspective, it is interesting to discuss available recommendations for water intake and their reliability. This is very challenging, because no study is available on the long-term health effects of the quantity and/or the quality of fluids ingested]]>Mon, 01 Nov 2010 00:00:00 GMT-05:0000017285-201011001-00007https://journals.lww.com/nutritiontodayonline/Fulltext/2015/07000/Raw_Milk_Consumption__Risks_and_Benefits.10.aspx
There continues to be considerable public debate on the possible benefits regarding the growing popularity of the consumption of raw milk. However, there are significant concerns by regulatory, or public health, organizations like the Food and Drug Administration and the Centers for Disease Control and Prevention because of risk of contracting milkborne illnesses if the raw milk is contaminated with human pathogens. This review describes why pasteurization of milk was introduced more than 100 years ago, how pasteurization helped to reduce the incidence of illnesses associated with raw milk consumption, and the prevalence of pathogens in raw milk. In some studies, up to a third of all raw milk samples contained pathogens, even when sourced from clinically healthy animals or from milk that appeared to be of good quality. This review critically evaluates some of the popularly suggested benefits of raw milk. Claims related to improved nutrition, prevention of lactose intolerance, or provision of “good” bacteria from the consumption of raw milk have no scientific basis and are myths. There are some epidemiological data that indicate that children growing up in a farming environment are associated with a decreased risk of allergy and asthma; a variety of environmental factors may be involved and there is no direct evidence that raw milk consumption is involved in any “protective” effect.]]>Wed, 01 Jul 2015 00:00:00 GMT-05:0000017285-201507000-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2016/05000/Pistachios_for_Health__What_Do_We_Know_About_This.6.aspx
Human beings have known about pistachio nuts since 6000 BC. Since then, pistachios have been systematically incorporated into the diet of various cultures. They are nutrient-dense nuts with a healthy nutritional profile that contains fiber, unsaturated fatty acids and antioxidant compounds.]]>Sun, 01 May 2016 00:00:00 GMT-05:0000017285-201605000-00006https://journals.lww.com/nutritiontodayonline/Fulltext/2017/03000/Fenugreek__Overview_of_Potential_Health_Benefits.10.aspx
The objectives of this article are to provide a brief overview of the scientific literature regarding the use of fenugreek in the management of hyperglycemia and dyslipidemia and suggest recommendations for additional research. Fenugreek (Trigonella foenum-graecum L., family Fabaceae) is an annual herb with triangular yellow flowers and seed-containing pods that grows in countries of the Mediterranean, Middle East, India, China, and, more recently, Canada. Fenugreek seed or its extracts are found in food products such as frozen dairy products, gelatin puddings, candy, and gravy sauces and in alcoholic and nonalcoholic beverages. An extract of fenugreek also is used as a flavoring ingredient in imitation maple syrup. Fenugreek has a history of use in traditional medicine in India and China. Its uses include as a treatment of weakness and leg edema, as a lactation and appetite stimulant, and as a remedy for indigestion, baldness, and fever. Some have used it topically for myalgia, wound treatment, and cellulitis. One potential benefit of fenugreek is improving elevated blood glucose and lipid levels associated with chronic conditions such as diabetes and obesity. Human investigations suggest that fenugreek can be beneficial as an adjunct in controlling high blood glucose and lipid levels in people with diabetes. However, larger, adequately powered, randomized, placebo-controlled, double-blind trials examining multiple measures of carbohydrate and lipid metabolism and insulin homeostasis are needed.]]>Wed, 01 Mar 2017 00:00:00 GMT-06:0000017285-201703000-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2010/11001/Effects_of_Water_Consumption_on_Kidney_Function.10.aspx
Water homeostasis depends on fluid intake and maintenance of body water balance by adjustment of renal excretion under the control of arginine vasopressin hormone. The human kidney manages more efficiently fluid excess than fluid deficit. As a result, no overhydration is observed in healthy individuals drinking a large amount of fluid, whereas a mild hydration deficit is not uncommon in small-fluid-volume (SFV) drinkers. Small-fluid-volume intake does not alter renal function but is associated with an increased risk of renal lithiasis and urinary tract infection. In that case, increasing fluid intake prevents recurrence. The benefit of increasing fluid intake in healthy SFV drinkers had never been studied until now. Two recent studies from Danone Research indicate that increasing water intake in such people leads to a significant decrease of the risk of renal stone disease (assessed by measuring Tiselius' crystallization risk index). Because renal lithiasis and urinary tract infection prevalence are quite high in western countries, this preliminary observation supports the interest of an approach based on primary prevention using voluntary increase in water-based fluid consumption in SFV drinkers. Complementary studies are required to determine other clinical impacts of SFV intake and to evaluate the benefits of increasing fluid intake]]>Mon, 01 Nov 2010 00:00:00 GMT-05:0000017285-201011001-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2016/05000/Defining__Protein__Foods.3.aspx
Changing the name of the “protein foods” group on the US Department of Agriculture’s visual food guide, MyPlate, back to the “meat & beans” group would provide important clarification regarding US Department of Agriculture recommendations for a balanced diet. Previous iterations of the food guide named the protein group after its constituent foods (ie, the “meat & beans” group on the 2005 MyPyramid), and the reasons for renaming the entire group with MyPlate are unclear. The exclusion of dairy foods from the “protein foods” group of the 2010 MyPlate illustrates the shortcomings of this group’s name. Dairy foods contain high-quality, affordable protein and constitute a significant portion of the protein intake among the US population but are not listed as “protein foods” on MyPlate. Dairy products and other high-calcium foods do have their own section of MyPlate; however, having this separate group does not mitigate the disingenuousness of having a “protein group” that excludes an important protein source. In addition, because consumers tend to understand food-based terms better than nutrient-based terms, a change to “meat & beans” group would also provide clarification for consumers and for educators regarding the content and role of this group.]]>Sun, 01 May 2016 00:00:00 GMT-05:0000017285-201605000-00003https://journals.lww.com/nutritiontodayonline/Fulltext/2014/03000/Proposing_a_Definition_of_Candy_in_Moderation__For.10.aspx
Advice to practice “moderation” in eating conveys that reasonable amounts of specific foods or beverages can fit into healthful meal patterns. However, interpretation of moderation varies widely between both health professionals and consumers. Evidence suggests that candy can have a place in an overall lifestyle that supports health, wellness, and happiness. Recognizing the importance of managing calories, a proposed definition for consuming candy in moderation offers realistic and practical advice for individuals wishing to include confections within the context of a healthful diet and lifestyle. Quantifying candy in moderation is proposed as a range of up to 50 to 100 calories per day depending on energy needs. This amount falls within dietary guidance from leading health authorities for calories from added sugars and fats. The purpose of this article was to summarize current intakes of candy, examine the potential role of candy in health and well-being, and provide support for a proposed definition of “candy in moderation” for those who choose to consume confections, including chocolates, hard and chewy candy, and chewing gum.]]>Sat, 01 Mar 2014 00:00:00 GMT-06:0000017285-201403000-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2016/03000/Rosemary__An_Overview_of_Potential_Health_Benefits.9.aspx
The rosemary plant, Rosmarinus officinalis L (family Lamiaceae), is an aromatic evergreen shrub originating in the Mediterranean region and now growing widely in Europe, Asia, and Africa. This plant has been used extensively as a culinary spice in a variety of contexts. Rosemary and its extracts also are used as food preservatives and enhancers of sensory and functional properties. Today, research attention is focusing more closely on whether this herb may have potential to alleviate complications of obesity and diabetes, inflammation-associated conditions, and neurological deficits.]]>Tue, 01 Mar 2016 00:00:00 GMT-06:0000017285-201603000-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2010/11001/Healthy_Hydration_for_Physical_Activity.11.aspx
Water is the first ingredient of life. In the comfortable environment in which we live, with an ample supply of water, we forget that our ancestors lived in an environment where water was scarce, and the weather was hot. We therefore developed a very powerful cooling system in which water plays a major role. The importance of this system is best illustrated when we are exposed to exercise and heat, separately and even more when both are combined. In these situations, the primary way to get rid of the heat generated or received from the environment is through the secretion and evaporation of sweat, which is mainly water. Thanks to this cooling system, we can sustain prolonged exposures to heat and we can work in the heat. However, if not properly replaced, fluid loss under the form of sweat results in dehydration. This reduces the ability to regulate body temperature as well as the ability to perform exercise. Under extreme circumstances, which fortunately are not often encountered, dehydration and the increase in body temperature can result in heat stroke, which could be fatal]]>Mon, 01 Nov 2010 00:00:00 GMT-05:0000017285-201011001-00011https://journals.lww.com/nutritiontodayonline/Fulltext/2014/11000/Mushrooms_Biologically_Distinct_and_Nutritionally.10.aspx
Mushrooms are fungi, biologically distinct from plant- and animal-derived foods (fruits, vegetables, grains, dairy, protein [meat, fish, poultry, legumes, nuts, and seeds]) that comprise the US Department of Agriculture food patterns operationalized by consumer-focused MyPlate messages. Although mushrooms provide nutrients found in these food groups, they also have a unique nutrient profile. Classified into food grouping systems by their use as a vegetable, mushrooms’ increasing use in main entrées in plant-based diets is growing, supporting consumers’ efforts to follow dietary guidance recommendations. Mushrooms’ nutrient and culinary characteristics suggest it may be time to reevaluate food groupings and health benefits in the context of 3 separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology.]]>Sat, 01 Nov 2014 00:00:00 GMT-05:0000017285-201411000-00010https://journals.lww.com/nutritiontodayonline/Fulltext/2010/07000/Ginger__An_Overview_of_Health_Benefits.8.aspx
Ginger (Zingiber officinale Roscoe) is a member of the Zingiberaceae family of plants. It has been a part of healing strategies in Asia, India, Europe, and the Middle East for centuries for treatment of such disorders as arthritis, stomach upset, asthma, diabetes, and menstrual irregularities, to name a few. There is scientific support that ginger may alleviate the symptoms of nausea and vomiting following pregnancy, surgery, cancer therapy, or motion sickness and suggestive evidence that ginger reduces inflammation and pain. Cell culture studies show that ginger has antioxidant properties. However, it is not known whether ginger antioxidant constituents are bioavailable in humans once ingested and whether they can affect markers of oxidative stress in human in vivo. There are preliminary data that ginger has antimicrobial potential, although there is little evidence supporting ginger's practical usefulness in combating infections in humans. Based on evidence primarily from animal and in vitro studies, ginger may have beneficial effects toward cardiovascular disease through its multiple actions counteracting inflammation, hyperlipidemia, platelet aggregation, and hypertension. Overall, based on the current body of scientific literature, more information is needed from clinical studies to confirm these promising multiple health benefits of ginger in human subjects and the doses that are most efficacious]]>Thu, 01 Jul 2010 00:00:00 GMT-05:0000017285-201007000-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2018/05000/The_Chinese_Children_and_Families_Cohort_Study_.4.aspx
This article reports the study design, methodological issues and early results of a pilot study testing methods for collecting nutrition, physical activity, and ultraviolet (UV) radiation exposure data in a groundbreaking study in China. Epidemiological studies suggest that exposures across the entire life course, including in utero, early childhood, and adolescence, may be important in the etiology of adult cancers and other chronic diseases. The Chinese Children and Families Cohort Study intends to follow-up subjects from the 1993 to 1995 Community Intervention Program of folic acid supplementation for the prevention of neural tube defects. This cohort is unique in that only folic acid exposure during pregnancy varies between groups as other supplements were not available, and there were nutrient deficiencies in the populations. Prior to launching a large-scale follow-up effort, a pilot study was conducted to assess the feasibility of recontacting original study participants to collect extensive diet, physical activity, and UV radiation exposure data in this population. The pilot study included 92 mothers and 184 adolescent children aged 14 to 17 years from 1 urban and 1 rural Community Intervention Program site. Subjects completed a Food Frequency Questionnaire, a 3-day food record, a physical activity questionnaire, a 3-day sun exposure diary together with 3 days of personal UV dosimetry, and 7 days of pedometry measurements and provided blood, saliva, and toenail samples. Grip strength and body composition measurements were taken, and ambient solar UV radiation was monitored in both study sites. While most of the assessments were successful, future studies would likely require different dietary intake instruments. The purpose of this report is to describe the study design and methodological issues emerging from this pilot work relevant for the follow-up of this large birth cohort.]]>Tue, 01 May 2018 00:00:00 GMT-05:0000017285-201805000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2014/03000/Energy_Drinks,_Caffeine,_and_Athletes.4.aspx
Sales of caffeinated energy drinks and shots saw double-digit growth in the past few years. Whereas the number of athletes who use energy drinks is unknown, the number of college athletes who report using energy drinks is about 45%. Caffeine in small doses (2–3 mg/kg per body weight) is an effective ergogenic aid, acting on the central nervous system to delay fatigue and increase alertness. Energy drinks claim to have other functional ingredients that enhance athletic performance, but research on energy drinks in athletes is scant and results equivocal. If there is a positive effect, it is the caffeine in energy drinks that provides a performance boost. This article reviews use and safety concerns of energy drinks, the role of caffeine on sports performance, and guidelines for use in athletes.]]>Sat, 01 Mar 2014 00:00:00 GMT-06:0000017285-201403000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2004/07000/Do_Healthier_Diets_Cost_More_.6.aspx
Energy-dense foods, some of which are high in refined grains, added sugars, and added fats, provide dietary energy at a far lower cost than do lean meats, fish, fresh vegetables, and fruit. Food costs may be one barrier to the adoption of healthier diets, especially by low-income households. Dietary guidelines, based on a pyramid of relatively costly foods, may not be the best approach to population-based interventions in public health. There is a need for more studies on the relationship between socioeconomic factors, diet quality, and diet costs.]]>Thu, 01 Jul 2004 00:00:00 GMT-05:0000017285-200407000-00006https://journals.lww.com/nutritiontodayonline/Fulltext/2012/03000/Food_and_Fluid_Guidelines_Before,_During,_and.6.aspx
Athletes who are properly fueled and hydrated before, during, and after exercise can improve training, increase performance, and decrease fatigue. Many commercial products are marketed to athletes and are designed to be consumed at specific periods: before, during, and after exercise. Are these products really necessary? This article reviews the research on nutrition support for the athlete surrounding exercise and discusses the different nutritional needs of the recreational athlete versus the elite athlete. Guidelines for macronutrient intake before, during, and after exercise are provided along with decision trees to help the practitioner guide the athlete to proper fueling strategies.]]>Thu, 01 Mar 2012 00:00:00 GMT-06:0000017285-201203000-00006https://journals.lww.com/nutritiontodayonline/Fulltext/2012/07001/Promotion_and_Provision_of_Drinking_Water_in.8.aspx
What’s Known on This Subject
The prevention of childhood overweight is a major public health challenge. Intervention trials have shown that schools are a promising setting for overweight prevention. To date, no particular intervention has been proved to be effective in overweight prevention.
What This Study Adds
This study showed that a simple intervention with the sole focus of promoting water consumption effectively prevented overweight among children in elementary schools in socially deprived urban areas.
Objective
The study tested whether a combined environmental and educational intervention solely promoting water consumption was effective in preventing overweight among children in elementary school.
Methods
The participants in this randomized, controlled cluster trial were second- and third-graders from 32 elementary schools in socially deprived areas of 2 German cities. Water fountains were installed and teachers presented 4 prepared classroom lessons in the intervention group schools (N = 17) to promote water consumption. Control group schools (N = 15) did not receive any intervention. The prevalence of overweight (defined according to the International Obesity Task Force criteria), BMI SD scores, and beverage consumption (in glasses per day; 1 glass was defined as 200 mL) self-reported in 24-hour recall questionnaires, were determined before (baseline) and after the intervention. In addition, the water flow of the fountains was measured during the intervention period of 1 school year (August 2006 to June 2007).
Results
Data on 2950 children (intervention group: N = 1641; control group: N = 1309; age, mean ± SD: 8.3 ± 0.7 years) were analyzed. After the intervention, the risk of overweight was reduced by 31% in the intervention group, compared with the control group, with adjustment for baseline prevalence of overweight and clustering according to school. Changes in BMI SD scores did not differ between the intervention group and the control group. Water consumption after the intervention was 1.1 glasses per day greater in the intervention group. No intervention effect on juice and soft drink consumption was found. Daily water flow of the fountains indicated lasting use during the entire intervention period, but to varying extent.
Conclusion
Our environmental and educational, school-based intervention proved to be effective in the prevention of overweight among children in elementary school, even in a population from socially deprived areas.
Abbreviations
CG—control group, CI—confidence interval, IG—intervention group, SDS—SD score]]>Sun, 01 Jul 2012 00:00:00 GMT-05:0000017285-201207001-00008https://journals.lww.com/nutritiontodayonline/Fulltext/2012/07001/Hydration_Status_in_Active_Youth.4.aspx
Fluid balance is crucial for maintaining health. It is well documented that dehydration increases physiologic strain and decreases athletic performance, especially in hot environments. Although there are numerous studies evaluating hydration status in adults, limited data concerning hydration levels in athletic youth exist. Nevertheless, most of these studies clearly indicate that (a) dehydration is a major and common problem within children exercising in the heat; and (b) children do not have the capacity to translate hydration awareness to successful hydration strategies. Further research is needed, and constant efforts must be made toward the development of more efficient hydration strategies in order to educate young people about the benefits of optimal hydration status.]]>Sun, 01 Jul 2012 00:00:00 GMT-05:0000017285-201207001-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2010/11001/Drinking_Water_and_Weight_Management.4.aspx
This review summarizes the evidence base for recommending drinking water for weight management. Crossover experiments consistently report that drinking water results in lower total energy intake when consumed instead of caloric beverages, because individuals do not eat less food to compensate for calories in beverages. Crossover experiments also consistently report that drinking water results in greater fat oxidation compared with other beverages, because drinking water does not stimulate insulin. In intervention studies, advice to drink water is associated with reduced weight gain in children and greater weight loss in dieting adults. Although gaps in knowledge remain about specific effects of drinking water on weight loss in children and obesity prevention in adults, there is a strong evidence base for recommending drinking water for weight management]]>Mon, 01 Nov 2010 00:00:00 GMT-05:0000017285-201011001-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2010/05000/The_Development_of_Ideal_Body_Image_Perceptions_in.4.aspx
The perception of "ideal" body image is developed over time and may change during the course of one's lifetime. Some current influences on the development of ideal body image are explored. Resources are provided to assist the formation of realistic body images, thus increasing self-esteem and hopefully decreasing the rise of eating disorders due to body image dissatisfaction]]>Sat, 01 May 2010 00:00:00 GMT-05:0000017285-201005000-00004https://journals.lww.com/nutritiontodayonline/Fulltext/2003/05000/Fast_Casual_Dining__Our_Next_Eating_Passion_.9.aspx
Americans have a new speedy-eating passion: fast-casual dining! Does this mean that now we can forget about McDonald's, Burger King, KFC, and the other fast-food restaurants that nutritionists have been railing against? Are they yesterday's news?]]>Thu, 01 May 2003 00:00:00 GMT-05:0000017285-200305000-00009https://journals.lww.com/nutritiontodayonline/Fulltext/2010/09000/Turmeric__An_Overview_of_Potential_Health_Benefits.8.aspx
The spice turmeric, derived from the rhizome of Curcuma longa L, has been used for centuries in food preparation and in traditional medicines to treat numerous diseases and conditions. The primary biologically active constituent of turmeric is the polyphenol, curcumin, an orange-yellow powder that has potent anti-inflammatory and antioxidant properties, which, in part, may contribute to curcumin's potential to prevent such conditions as cancer, Alzheimer disease, heart disease, and arthritis, to name a few. Clinical confirmation of these putative benefits is limited, however, and progress in establishing the in vivo efficacy in humans especially at typical dietary intakes is constrained by the poor bioavailability of this hydrophobic molecule. Strategies to improve absorption and distribution of curcumin in foods and findings from ongoing clinical studies should improve our understanding of how curcumin can best be used to improve human health.]]>Wed, 01 Sep 2010 00:00:00 GMT-05:0000017285-201009000-00008